Comestibles containing stabilized highly odorous flavor component delivery systems

ABSTRACT

Solid delivery systems for highly volatile flavor oils which include a stabilized, substantially non-volatile mixture of a highly volatile flavor oil or flavor component and a medium chain triglyceride are disclosed. The stabilized mixtures may be absorbed or adsorbed onto a non-fat solid substrate and incorporated into a saccharide based matrix and flash flow processed. The delivery systems may be added to chewing gum and confectionery products, as well as other pharmaceutical and comestible preparations.

This is a division of U.S. Ser. No. 08/475,963 filed Jun. 7, 1995, nowU.S. Pat. No. 5,633,027 which in turn is a division of U.S. Ser. No.08/286,286 filed Aug. 5, 1994, now U.S. Pat. No. 5,556,652.

FIELD OF TEE INVENTION

This invention relates to solid delivery systems for highly volatileflavor components and flavor oils for use in comestibles, such as gumand confectionery products, baked goods and other ingestible products.In particular, the present invention provides a means of making astabilized, highly volatile flavor component-containing matrix for usein a variety of product applications.

BACKGROUND OF THE INVENTION

Many comestible products contain flavor oils and/or flavor components toprovide the product with the desired taste and aroma, and to enhance theproducts' overall flavor perception in the mouth. Most flavors used incommercial applications are a complex mixture of compounds which have aparticular taste and/or aroma associated with them. This generally holdstrue with respect to both natural and synthetic flavors and flavorcomponents.

The volatility of flavor oils variety greatly, depending on the vaporpressures of the flavor components. Some of the more popular flavors,such as spearmint, peppermint, lemon, lime and cinnamon as well asnumerous flavor components or compounds, such as menthol, benzaldehydeand camphor, are comprised of components which are extremely volatile,making them difficult to handle in manufacturing operations, as well asdifficult to stabilize once they are incorporated into a product. Forexample, in the manufacture of chewing gum compositions and hardcandies, volatile oils are generally one of the last ingredients to beadded. This is because these confectionery compositions require mixingof the ingredients at temperatures which will quickly drive off thevolatile components in the flavor oils. In cases where the flavor oilsare particularly volatile, i.e., evaporate quickly at room temperature,such manufacturing processes merely add to the complexity of capturingall the flavor components in a given flavor oil. Certain flavorcomponents and flavor oils are so highly volatile that they are verydifficult to handle and give off intense odors. The loss of certainflavor components, i.e., the more volatile compounds in the flavor oil,results in a flavor perception which is otherwise altered from itsintended taste and aroma characteristics. Thus, to capture the truecharacteristics of a particular flavor oil, it is necessary tosubstantially minimize or effectively eliminate the loss of thesecomponents.

Simple mixing procedures have proved to be ineffective in maintainingall the flavor components in the mixture. Additionally, spray dryingprocedures have proved impractical because very little flavor wasretained in the dried product. This is due in part to the heat and airexposure involved in the process. Furthermore, conventional spray dryingor spray congealing processes require the feed material to sit forrelatively long periods, i.e. hours, in the liquid state while they arewaiting to be pumped into the feedlines and subsequently sprayed. Thiswaiting period creates a heat history which is deleterious to heatsensitive materials which may be present in the feed material, e.g.volatile flavor oils, heat sensitive sweeteners and pharmaceuticals.Furthermore, the conventional processes require dispersing agents tokeep components in the molten mixture from settling our prior to andduring pumping to the nozzle. More recently, however, it has beendiscovered that flavor oils can be flash flow processed using flash heator flash shear methods. Flash flow processing is described in U.S. Ser.No. 08/205,026, filed Mar. 2, 1994 now U.S. Pat. No. 5,576,042; U.S.Ser. No. 08/081,338, filed Jun. 29, 1993 now U.S. Pat. No. 5,370,881;and U.S. Ser. No. 07/847,595, filed Mar. 5, 1992, now U.S. Pat. No.5,387,431 commonly assigned to Fuisz Technologies, Inc., describes amethod of providing a micronized oleaginous droplet in asaccharide-based matrix. Although flash flow processing has been foundto be extremely effective in capturing the majority of flavor componentsduring processing and protecting these components in the resultantmatrices formed by the process, there is still a need to improve methodswhich prevent those especially high volatile components of the flavoroil from being lost.

It is apparent that there is a need for a method of handling andprocessing extremely volatile flavor oils and flavor components, as wellas a product which maintains and delivers these materials without flavorloss.

SUMMARY OF THE INVENTION

The present invention is concerned with solid delivery systems forhighly volatile flavor oils which include a stabilized, substantiallynon-volatile mixture of a highly volatile flavor oil or flavor componentand a medium chain triglyceride. This mixture exhibits a substantiallyreduced vapor pressure and hence very little odor or volatility,notwithstanding the presence of highly volatile components. Theincorporation of certain medium chain triglycerides in a mixturecontaining these oils is believed to be responsible for the stabilized,substantially non-volatile character of the mixture. This stabilizedmixture allows for ease of handling of the highly volatile materials andfacilitates the incorporation of these materials into a solid deliverysystem.

In addition, the medium chain triglyceride does not interfere with thetaste or smell of a flavor as compared to many other oils, such ashigher molecular weight triglycerides or fats, which contribute anadverse or undesirable taste component to the flavor system.

The stabilized, substantially non-volatile mixtures are combined with asaccharide-based matrix for use in comestibles, and preferably inchewing gum and confectionery products. In a preferred embodiment, thecombination of the saccharide-based matrix and the stabilized,substantially non-volatile mixture is flash-flow processed to form asolid matrix having the stabilizer, substantially non-volatile mixtureunited with the flash-flow-formed matrix. The stabilized, substantiallynon-volatile mixture of a highly volatile flavor component and mediumchain triglyceride is a liquid. When combined with a solidsaccharide-based material and subjected to flash flow processing, theresultant flash-flow-formed product is a solid saccharide-based matrixincorporating the liquid within the matrix. The resultant solidflash-flow-formed matrix further protects the highly volatile flavor oiland flavor oil components from volatilization. The combination of thestabilized mixture of medium chain triglycerides and highly volatileflavor oil and the flash flow process allows for incorporation of ahigher amount of flavor oil in the final solid delivery system(flash-flow-formed matrix). Additionally, the final delivery systemshave better flavor retention over time, i.e. less flavor loss due to theprotective matrix, as well as a more uniform and consistent delivery ofthe flavor when incorporated into chewing gums, lozenges, hard candiesand the like.

In another embodiment, the stabilized, substantially non-volatilemixture is absorbed or adsorbed onto a non-fat solid substrate. Thesubstrate carries the stabilized mixture for use in food products, aloneor in combination, with a flash flowable carrier material, such as asaccharide-based material. In such instances, the non-fat substratehaving the stabilized, substantially non-volatile mixtureabsorbed/adsorbed thereon is added to a saccharide-based material andsubjected to conditions of flash heat or flash shear.

In one particular embodiment, the stabilized, substantially non-volatilemixture is combined with a saccharide-based material and added directlyto a chewing gum composition. In a more preferred embodiment of suchproducts, prior to incorporation of this combination into the chewinggum composition, the stabilized flavor mixture/saccharide is subjectedto flash flow processing. The resultant flash-flow-formed matrix is thenincorporated into the chewing gum composition. In another embodiment ofsuch products, the stabilized, substantially non-volatile mixture isabsorbed/adsorbed onto a non-fat substrate and the resultant material isadded to a saccharide-based matrix and either incorporated directly intothe chewing gum composition or, in a preferred embodiment, subjected toflash flow processing prior to incorporation in the chewing gum product.

In another embodiment, the stabilized, substantially non-volatilemixture is added to a confectionery product such as a boiled candy. Thestabilized mixture can be flash flow processed along with asaccharide-based material prior to incorporation into the candy or, asdescribed above, absorbed or adsorbed onto a non-fat substrate prior toflash flow processing, and subsequently added to the candy composition.

The present invention also includes methods of stabilizing highlyvolatile flavor oils and flavor components by providing a mixture ofthese flavor oils and/or components and a medium chain triglyceride.This mixture is then combined with a saccharide-based material andeither incorporated directly in a comestible product or subjected toflash flow processing prior to such incorporation.

In another embodiment of the present invention, the delivery systems arefurther combined with a fat material and flash flow processed to producea solloid. Solloids are produced by methods described in copending U.S.Ser. No. 08/269,619, filed Jul. 1, 1994, now U.S. Pat. No. 5,582,855 theapplication being incorporated herein by reference. The production ofsolloids further enhances the protection and stabilization of the highlyvolatile oils and/or flavor components and, as described in theaforementioned application, allows for uniformity of distribution of theoils in each solloid.

The resultant solid, particulate flavor delivery system can be added toa chewing gum composition, confectionery product, oral hygiene product,pharmaceutical product or other food or personal products which requireflavoring.

The term "flash flow" has become recognized in the art as referring theconditions of temperature and force required to transform a solidfeedstock having a certain morphological and/or chemical structure to anew solid having a different morphological and/or chemical structurewithout subjecting the solids to heat history or other requirementsinherent in extrusion processing. The term "flash flow" is described inco-owned U.S. Pat. Nos. 5,236,734, issued Aug. 17, 1993 and 5,238,696,issued Aug. 24, 1993, as well as co-pending U.S. Ser. No. 07/787,245filed Nov. 4, 1991 now abandoned, U.S. Ser. No. 07/893,238, filed Jun.30, 1992, now U.S. Pat. No. 5,518,230 U.S. Ser. No. 07/847,595, filedMar. 5, 1992 now U.S. Pat. No. 5,387,431 and U.S. Ser. No. 099,200,filed Jul. 29, 1993 now U.S. Pat. No. 4,873,077.

The term "flash flow" refers to subjecting an appropriate feedstock toconditions of temperature and force which induce a solid feedstock toundergo rapidly such physical and/or chemical transformation. The timeduring the feedstock material is subjected to temperatures is veryshort. Flash flow processing can be accomplished either by a flash heatmethod or a flash shear method, as described further herein. In theflash heat method, the material subjected to temperature for generallyonly tenths of a second, whereas in the flash shear method the materialis subjected to temperatures for a time on the order of seconds.

In the flash heat process, a shearform matrix can be formed by spinninga feedstock in a "cotton candy" fabricating type machine. The spinningmachine used to achieve a flash heat process can be a cotton candy typemachine, such as the EconoFloss Model 3017, manufactured by Gold MetalProducts Company of Cincinnati, Ohio, a machine having a coiled heaterelement as disclosed in U.S. Ser. No. 954,257, filed Sep. 30, 1992(herein incorporated by reference) and the like. It will be appreciatedby those skilled in the art that any apparatus or physical process whichprovides similar forces and temperature gradient conditions can also beused. For simplicity in disclosing and describing this invention, theterm flash heat will be understood to mean a process which a includessubjecting a feedstock to the combination of temperature,thermogradients, flow, flow rates and mechanical forces of the typeproduced in a candy machine or the above-referenced U.S. Ser. No.964,257 application. The apparatus is operated at the temperature andspeed which permits flash heat of the feedstock with deterioration ofany of its ingredients.

In the flash heat process, the feedstock material is heated sufficientlyto create an internal flow condition, i.e., intraparticle flow, whichpermits part of the feedstock to move at a subparticle level withrespect to the rest of the mass and exit openings provided in theperimeter of the spinning head. The centrifugal force created in thespinning head flings the flowing feedstock material outwardly from thehead so that it reforms with a changed structure. The force required todischarge flowable feedstock is provided by the forces which result fromthe spinning head. The flash heat process has been used to produce anamorphous matrix from a crystalline material, as disclosed in theaforementioned Fuisz patents. In the present invention, the feedstockcomprises a combination of the stabilized, substantially non-volatilemixture and a saccharide-based material. The stabilized, substantiallynon-volatile mixture may be absorbed or adsorbed onto a non-fatsubstrate prior to incorporation into the flash flowable material.

Alternatively, the non-fat solid substrate having the stabilized,substantially non-volatile mixture associated therewith may be furtherincorporated into a solid fat, which is then subjected to heat and forcesufficient to permit intraparticle flow of the fat. In this embodiment,the centrifugal force flings the feedstock material undergoingintraparticle flow into the air where the frictional forces provided bythe ambient air disrupt the stream of such material, and lock the newmorphological structure of the newly formed masses in place. Theresultant product is the spheroidal-shaped solid suspension, i.e., asolid suspended in a solid, referred to herein as a "solloid."

In the flash shear process, a shearform matrix is formed by raising thetemperature of the feedstock material, which includes a non-solubilizedcomponent, to a point where said component undergoes intraparticle flow.The non-solubilized component is preferably a fat which is solid atabout room temperature. The feedstock is advanced and ejected from anextruder or similar type of machinery while the fat is undergoingintraparticle flow and is then subjected to disruptive fluid shearforces to form multiple parts or masses which comprise the individualspheroidal solloids.

The solloids are substantially cooled immediately after contact with thefluid shear force and are permitted to continue in a free-flow orfree-fall condition, whereby they are further cooled to preventindividual solloids from adhering to each other and to maintain afree-flow condition. In addition to fats and other oleaginous materials,the feedstock material may also be a saccharide-based material or otherflash shear processable materials.

It is important that the feedstock selected for the flash flow processhave the ability to be processed without reliance upon dissolution.Furthermore, since highly volatile flavor oils and flavor components arepresent, it is important that these materials not be exposed tosubstantial heat for long periods of time. When fat-based materials arecombined with the solid delivery system of the present invention, thefeedstock is a solid material at room temperature, and is then subjectedto the flash shear or flash heat process. No solvents or liquids arerequired in the present invention. The processes of the presentinvention are solid-to-solid processes which occur rapidly, with littleor no heat history during processing.

The flash shear process can be carried out in an apparatus which hasmeans for increasing the temperature of a non-solubilized feedstock andmeans for simultaneously advancing it for ejection. A multiple heatingzone twin extruder can be used for increasing the temperature andadvancing feedstock. The apparatus includes a means for ejecting thefeedstock in a condition for shearing it to provide the shearformmatrix. The means for ejecting is in fluid communication with the meansfor increasing the temperature and is arranged at the point to receivethe feedstock while it is in the internal flow condition. The means forejecting the feedstock is preferably a nozzle which provides sufficientfrictional gas force applied to the ejected feedstock stream to disruptthe stream and form and maintain a solloid.

Apparatus for flash shear processing of the feedstock is described inco-pending U.S. Ser. No. 965,804, filed Oct. 23, 1992 now U.S. Pat. No.5,380,473. The means for shearing is arranged proximally to the ejectorand is disposed to effect the shear of the feedstock while it is in theinternal flow condition. Preferably, the means for shearing is the meansfor delivering fluid such as air at sufficient velocity and at elevatedtemperature against the feedstock stream as it exits a nozzle. Such adevice can be an external atomizing nozzle. The means for shearing canalso be a chamber in which the environment can be maintained to induceshear upon the collision of a high velocity of a stream of feedstockdirected against a preselected and maintained environment.

DETAILED DESCRIPTION AND PREFERRED EMBODIMENT

It is known that food stimulates the sense of smell, taste and touch.The interpretation and characterization of this stimuli is subjectiveand involves the combination smell and taste sensations which areusually expressed and described as flavor. The smell and taste functionsare part of a complicated sensory ability which is stimulated by certainmolecules. Compounds responsible for taste are predominantly part of thenon-volatile portion of a flavor system which acts on the taste buds ofthe tongue or on the inner parts of the mouth. Compounds which areresponsible for smell or odor are generally volatile molecules, whichhave been carried by the air stream into the upper nasal cavities wherethey trigger the neurons in the olfactory epithelium.

Typical verbal descriptors of odorous, i.e. volatile, compounds includeexpressions such as pleasant, flat, strong, sharp, mild and fresh aswell as more precise expressions such as fruity, flowery, fatty, rancid,resinous, mouldy, and balsamic. Comparisons and associations are alsocommonly made. For example, flavors are also referred to as wax-like,nut-like, honey-like and so on. These verbal descriptions of thetonalities and characteristics represent the qualitative aspect of theodorous compounds. The qualitative aspect of a flavor is generallyreferred as its power, i.e., the threshold level at which a compound canbe detected by sensory means, usually by 50% of an expert panel.

Of the total flavor sensation, many authorities believe that odor ismore important than taste. For example, experience has shown that flavorsensation is marketedly reduced when the nasal passages are partiallyblocked, such as in the case of a common cold. The flavor may bereferred to as tasting flat in such cases. In actuality, the taste budsare functioning but the odor component of the flavor is not perceived.

The odor component of flavor is made up of at least two vectors. Onevector is called the absolute external odor or fundamental odor of asubstance. This vector involves the perception, i.e., sniffing of asubstance without contact with the tongue. That is, molecular vapors orgases of the flavor oil or flavor component pass directly to theolfactory sensory in the nasal passages. This vector is dependent uponthe vapor pressure, i.e., volatility of the flavor oil or flavor oilcomponent.

The other vector is often referred to by researchers as the internalodor, because the molecules reach the olfactory sensors by way of thepharynx, a flattened tubular passage that connects the back of the mouthwith the nasal cavities. Additionally, in the mouth, food which containsflavor components is also combined with saliva, altering not only thevapor pressure of the flavorings present, but sometimes exposing moreand different flavorings, thereby affecting the flavor intensity andquality.

It is known that extremely dry substances exhibit very little flavor andtend to be odorless. For example, the odor of metallic substances areoften difficult to detect. Generally, however, the addition of smallamounts of moisture to a product containing a flavor oil or flavorcomponent increases their fundamental odor by increasing vapor pressureand activating the flavoring substances present. In the case of highlyvolatile flavor oils and flavor components, this in fact is even moredramatic. Thus, it is important to preserve as much of the truecharacter of a particular flavor oil and/or flavor component bycapturing and preserving substantially all of the volatiles in theflavor such that it can be delivered effectively in a comestible.Certain flavor oils are known to be extremely harsh or have bitter tonesor notes. Additionally, certain flavors impart an extremely tenseperception with very small amounts. In such cases, it is preferred todeliver small quantities of these oils. As previously mentioned, due tothe high volatility of these oils, it is difficult to ensure that theproper quantities of oil are effectively transferred and maintained inthe final comestible product. To compensate for this uncertainty, largeramounts of these oils are often incorporated during the manufacturingprocess to allow for normal vapor loss.

The present invention solves the difficulties in handling, manufacturingand maintaining comestible products which contain highly volatile oils.To achieve this goal, the present invention lowers the vapor pressure ofhighly volatile oils by combining them with a medium chain triglycerideto form a stabilized mixture. This mixture is substantially stable, haslittle or no aroma or odor, indicating that the volatility, i.e., vaporpressure, of the flavor oil and/or flavor oil component is substantiallyreduced. The stabilized mixture is then combined with a non-fatsubstrate and saccharide-based matrix and flash flow processed to yielda stable delivery system.

There are literally thousands of compounds which exhibit aromas. Flavorsare generally composed of numerous compounds, each imparting aparticular odor and taste. Natural flavorings usually come from a numberof plant sources, such as bushes, herbs, shrubs, trees, weeds andspecific parts of these substances. For example, arils, balsams, barks,beans, berries, blossoms, branches, buds, bulbs, calyxes, capsules,catkins, cones, exudates, flowering tops, flowers, fronds, fruits, gums,hips, husks, juices, kernels, leaves, needles, nuts, oils, oleoresins,peels, pits, pulps, resins, rhizomes, rinds, roots, seeds, shoots,stalks, stigmas, stolons, thallus, twigs, wood and wood sawdust, as wellas entire plants, are examples of plant parts from which extracts aretaken to use for or as flavors.

In addition to plant sources, some fundamental flavoring substances arealso obtained from animal sources. These are relatively few, however.Musk deer is one such flavoring substance which is obtained from thesecretion of the male deer of the Himalayan highlands. Bees wax, a curedyellow wax is often used to enhance the flavor and textural qualities ofhoney. Bees wax is also used in perfumery. It is known that there is aclose link between the technology of flavorings for the food field andfragrances used in perfumes, cosmetics and related products.

For purposes of the present invention, highly volatile or odorous flavoroils and flavor components will mean those oils, components andcompounds which alone or in admixture have a vapor pressure of at least40 mm at temperatures of up to 160° C. and preferably having a vaporpressure of at least 40 mm at temperatures up to about 130° C. A partiallisting of such highly volatile, odorous flavors and flavoringcomponents includes:

    ______________________________________                                                        Temperature Required To                                       Flavor/Flavor Component                                                                       Achieve 40 mm Vapor Pressure                                  ______________________________________                                        Methyl Acetate  7.9                                                           Ethyl Acetate   9.1                                                           1-Hexanol       83.7                                                          Benzaldehyde    90.1                                                          Benzyl Alcohol  119.8                                                         1-Octanol       115.2                                                         2-Octanol       98                                                            Cinnamaldehyde  152.2                                                         Cinnamyl Alcohol                                                                              151                                                           Naphthalene     140.1                                                         p-Cymene        87                                                            Thymol          139.8                                                         Camphene        75.7                                                          d-Limonene      84.3                                                          Myrcene         82.6                                                          α-Pinene  90.1                                                          β-Pinene   71.5                                                          Terpenoline     100                                                           Camphor         114                                                           1-Dihydrocarvone                                                                              123.7                                                         α-Citral  135.9                                                         d-Fenchone      99.5                                                          Pulegone        121.7                                                         α-Thujone 110                                                           d-Citronellal   116.1                                                         Cineol          84.2                                                          Dihydrocarveol  136.1                                                         d,1-Fenchyl alcohol                                                                           110.8                                                         Geraniol        141.8                                                         d-Linalool      109.9                                                         α-Terpineol                                                                             126                                                           1-Menthol       126.1                                                         d-Bornyl Acetate                                                                              123.7                                                         Goranyl Acetate 150                                                           Linalyl Acetate 127.7                                                         ______________________________________                                    

The following flavor oils are known to be comprised of at least thesecomponents:

Lime Oil: α-P-Pinene, Camphene, β-Pinene, Myrcene, α-Phellandrene

Spearmint Oil: α-Pinene, β-Pinene, Thujan-4-ol, Myrcene, α-Terpinene

Lemon Oil: α-Thujene, α-Pinene, Camphene, Thujan-4-ol, β-Pinene

Cinnamon Oil: Benzaldehyde, β-Pinene, Cinnamaldehyde, Cinnamyl Alcohol

Peppermint Oil: α-Pinene, β-Pinene, Thujan 4-ol, Myrcene, α-Terpinene

Other flavor oils which may be useful in the present invention may beselected from a wide variety of natural or artificial oils or essences.These oils are generally derived from plant extracts, although they mayalternatively be synthetically derived. Peppermint oil, spearmint oil,cinnamon oil, oil of wintergreen, menthol, citrus oils and other fruitessences are the most commonly used flavor oils which are employed inthe present invention. The solid delivery system of the presentinvention give the perception that a greater quantity of flavor ispresent than the actual amount, thereby enhancing both the organolepticimpact with less flavor oil and eliminating the need for higher amountsof flavor oil or active. This is particularly useful in applicationssuch as chewing gum compositions, where the addition of flavor oil athigh concentrations to achieve a more intense flavor impact results inplasticization of the gum base components and sloppy chewcharacteristics. Additionally, flavor oils such as peppermint oil,spearmint oil, menthol and cinnamon oil are particularly harsh andcreate a burning sensation in the mouth if ingested in too high aquantity. The present invention allows for the use of smaller quantitiesthan in typically comestible applications if desired, with theperception that greater quantities are present.

Alternatively, because the process allows for precision in the amount ofactive in the delivery system, higher loading of the active than inprior methods is possible. In essence, the processes of the presentinvention allow for precise control of the quantity of active in thedelivery system.

Examples of citrus or fruit oils and/or essences which are usefulinclude a host of materials such as apple, apricot, banana, blueberry,cherry, grape, grapefruit, lemon, lime, orange, pear, peaches,pineapple, plum, raspberry, strawberry and the like. Mixtures andderivatives of these materials are contemplated.

Additional flavoring agents may be chosen from synthetic flavor oils andflavoring aromatics, and/or oils, oleo resins and extracts derived fromplants, leaves, flowers, fruits and so forth, and combinations thereof.For example, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil,cedar leaf oil, oil of nutmeg, oil of sage, oil of bitter almonds andcassia oil may be used. Commonly used flavors include menthol,artificial vanilla, cinnamon derivatives, and various fruit flavors,whether employed individually or in admixture.

Flavorings such as aldehydes and esters including cinnamyl acetate,cinnamaldehyde, citral diethylacetal, dihydrocarvyl acetate, eugenylformate, p-methylamisol, and so forth may also be used.

Further examples of aldehyde flavorings include, but are not limited toacetaldehyde (apple); benzaldehyde (cherry, almond), anisic aldehyde(licorice, anise); cinnamic aldehyde (cinnamon); citral, i.e., alphacitral (lemon, lime); neral, i.e. beta citral (lemon, lime); decanal(orange, lemon); ethyl vanillin (vanilla, cream); hellotropine, i.e.,pipetonal (vanilla, cream); vanillin (vanilla, cream); alpha-amylcinnamaldehyde (spicy fruity flavors); butyraldehyde (butter, cheese);valcraldehyde (butter, cheese); citronellal; decannal (citrus fruits);aldehyde C-8 (citrus fruits); aldehyde C-9 (citrus fruits); aldehydeC-12 (citrus fruits); 2-ethylbutyraldehyde (berry fruits); hexenal,i.e., trans-2 (berry fruits); tolyl aldehyde (cherry, almond);veratraldehyde (vanilla); 2,6-dimethyl-5-heptenal, i. e. melonal(melon); 2,6-dimethyloctanal (green fruit); and 2-dodecenal (citrus,mandarin), mixtures thereof and the like.

Other specific flavor compounds such as ethylacetate, thiophene,ethylpropionate, ethyl butyrate, 2-hexanoate, 2-methylpyazine,heptaldehyde, 2-octalone, limonene, and eugenol are also useful.

The flavor oil content of the present delivery systems is generally inthe range of about 0.02% to about 40% by weight of the delivery system.However, deviations from this range are certainly possible provided thatthe delivery system is formed using the flash flow process. Preferably,the oils are present in amounts of about 0.5% to about 30% by weight ofthe delivery system and most preferably about 2% to about 12%.

As previously mentioned, the addition of the medium chain triglycerideto the highly volatile flavor oil or flavor component results in amixture which is highly stabilized, i.e., the volatility issubstantially reduced such that very little evaporation occurs at roomtemperature. This is evident on a macro scale by the fact that little ornot flavor odor is noticeable.

The stable, substantially non-volatile mixtures of the presentinvention, which include the medium chain triglyceride and the highlyvolatile flavor oil or flavor oil component, have a medium chaintriglyceride content of about 0.1% to about 60%, and preferably 0.1% toabout 20% by weight of the mixture. When present in these ranges, themedium chain triglyceride serves its valuable purpose as a vapor,pressure lowering agent, which prevents premature and undesirablevolatilization of highly volatile components.

The medium chain triglycerides of the present invention are selectedfrom mono-, di- and polyhydric esters of a fatty acid, as well asmixtures thereof. Those fatty acids useful in forming the medium chaintriglyceride have from 6 to 12 carbon atoms in the fatty acid chain.Non-limiting examples of fatty acids of this type are caprylic acid,capric acid, caprioc acid, lauric acid, succinic acid and mixturesthereof. Preferably the medium chain triglyceride is the glycerol esterof these acids.

Specific examples of medium chain triglycerides useful in the presentinvention include those sold under the MIGLYOL® trademark by HulsAktiengesellschaft. There are various neutral, medium chain triglycerideoils marketed under the MIGLYOL® brand. For example: MYGLYOL® 810 is amedium chain triglyceride of fractionated C₈ -C₁₀ coconut oil fattyacids and is classified as a caprylic/capric triglyceride. It has ahigher caprylic acid content and a correspondingly lower capric acidcontent than MIGLYOL® 812, which is also a caprylic/capric triglyceride.MIGLYOL® 818 is a triglyceride of fractionated C₈ -C₁₀ coconut oil fattyacids with a 5% portion of linoleic acid. It is classified as acaprylic/capric/linoleic triglyceride. MIGLYOL® 829 is a glyceryl esterof fractionated C₈ -C₁₀ coconut oil fatty acids linked to succinic acid.It is classified as a caprylic/capric/diglyceryl succinate triglyceride.MIGLYOL® 840 is a propylene glycol diester of saturated vegetable fattyacids with C₈ -C₁₀ chain-lengths and is classified as apropylene/glycol/dicaprylate/dicaprate triglyceride.

In addition to the MIGLYOL® brand of medium chain triglyceride oils,other brands such as NEOBEE® M-5, a caprylic/capric triglyceride fromStepan Company, Maywood, N.J., and DIGEST™ 65 a medium chaintriglyceride prepared from edible vegetable oil and having a minimum of65% C, esters present, and have been found to be useful.

As previously pointed out, medium chain triglycerides have been used asstable lipid solvents for colors, flavors, vitamins, antioxidants, andpharmaceuticals. These low viscosity oils have also been used inconfectionery products as anti-sticking and lubricating agents and fordust prevention for spices, seasonings and other dry mixes.

The preferred medium chain triglycerides of the present inventioninclude the fractionated C₈ -C₁₀ coconut oil fatty acids classified ascaprylic/capric triglycerides.

As a preferred embodiment, the stabilized medium chaintriglyceride/highly volatile flavor oil mixture is combined, absorbed oradsorbed onto a non-fat solid substrate. For purposes of this invention,the term "non-fat" solid substrate will mean materials which aregenerally not considered fats in themselves and which are capable ofabsorbing, i.e. imbibing, or adsorbing the flavor oils. For example,such materials include, without limitation, cellulosics, silicas,microcrystalline waxes, water-swellable gums, water-swellable mucilages,alginates, carageenans, tragacanth, starches, calcium and magnesiumcarbonate, titanium dioxide, zein and mixtures thereof.

The aforementioned mixtures may be imbibed by or adsorbed onto thenon-fat solid substrate either by soaking, mixing or coating thesubstrate with the mixture of medium chain triglyceride and highlyvolatile flavor oil. The non-fat solid substrate further protectspotential volatilization during the flask flow process. As previouslymentioned, however, since the flash flow process has substantiallylittle heat history and occurs extremely quickly, volatilization duringthe process is already substantially reduced over conventional foodprocessing.

The non-fat solid substrates may be selected from a wide variety ofmaterials. One limitation, however, is that the melting point of thematerial chosen for the non-fat solid substrate must be such that, ifflash flow process is used, the non-fat solid does not melt during theflash flow process. This means that the melting point of the non-fatsolid substrate must be beyond the flow point temperature of the solidfat. In cases where flash flew processing is not used, this limitationdoes not, however, apply.

Representative non-fat solid substrates include, without limitation,those materials which are adsorbent as well as absorbent. For example,cellulosic materials such as alkyl celluloses, hydroxyalkyl cellulosesand hydroxyalkylalkyl celluloses are contemplated. These includemethylcellulose, hydroxymethyl cellulose, hydroxyethyl cellulose,hydroxypropyl cellulose, hydroxyethylmethyl cellulose,hydroxypropylmethyl cellulose, hydroxybutylmethyl cellulose, celluloseesters and hydroxyalkyl cellulose esters. Cellulose acetylphthalate andhydroxypropylmethyl cellulose are among those useful. Additionally,carboxyalkyl celluloses and their esters, as well as carboxyalkylalkylcelluloses and their esters are also useful. One example iscarboxymethyl cellulose.

Other non-fat solid substrates include water swellable gums andmucilages, algal polysaccarides, pectin and lignin. For example, karayagum, acacia gum, tragacanth, sodium alginate, calcium alginate,carageenen and its salts, as well as mixtures thereof may be employed.Starches, including chemically and biologically modified starches arealso contemplated as being useful. Calcium carbonate, magnesiumcarbonate and stearate and the like are also useful. Additionally,protein materials such as zein, sorghum and other prolamines may also beemployed.

Various silicas and microcrystalline substances are also useful as thesolid non-fat substrate. For example, silicas are well known for theirability to absorb or otherwise capture liquids and certain silicas areextremely porous in nature. For example, synthetic amorphous silica hasbeen particularly useful since it has a unique combination ofuniformity, chemical inertness, large surface area and porosity whichmakes it very adsorptive. These silicas are manufactured with preciselycontrolled surface area, porosity and particle size distribution. Thismakes them particularly useful in the inventive compositions.Commercially available silicas of this kind are sold under thetrademarks SYLOID® and SYLOX® by W. R. Grace & Company, Baltimore, Md.These materials are specifically intended for conventional liquiddispersions and suspensions. However, they are also useful in thedelivery systems of the present invention.

It is preferred that the non-fat solid substrate have muco-adhesiveproperties. This means that the substrate has an affinity for adheringto the mucosal membranes of the body, particularly in the mouth, suchthat the active can be either absorbed quickly or in the case offlavorants, perceived for long periods of time in the oral-cavity, sincethe active agents are carried by the substrate. These substratematerials adhere when subjected to the moist conditions of the mouth,largely because of their physical and chemical affinity to the mucosalmembrane structure. The carboxyl and hydroxyl hydrophilic groups on thesubstrates, as well as other hydrophilic groups which may be present,are believed to be largely responsible for the affinity and adhesion ofthese classes of materials to the mucosal membrane. These materials alsohave the capability of being smooth and devoid of any unpleasant texturein the mouth. For this reason, their lubricous mouth-feel allows forthem to be virtually imperceptible when bound to the mucosal surface,thereby allowing the active to be slowly released in the mouth, in thecase of flavorants, or in the bloodstream in the case of drugs ormedicaments which may also be included in the delivery systems of thepresent invention.

The preferred non-fat solid substrate of the present invention ishydroxypropylmethyl cellulose. This particular substrate has found to beespecially useful in chewing gum compositions and other confectioneryproducts.

One advantage of the present invention is that the highly volatileflavor or flavor component is in substantially the same proportion inthe delivery system as it is in the stabilized mixture of medium chaintriglyceride/flavor oil. This is particularly useful in dosage formswhere the active content is critical.

Final dosage forms in which the delivery system may be present can beselected from any number of vehicles or dosage forms. For example, foodproducts, medicaments, baked goods, pharmaceutical preparations,lozenges, capsules, nuggets, dentifrices, liquids and gels may beemployed among others. When incorporated into chewing gum andconfectionery compositions, the delivery systems are present in amountsof about 0.05% to about 30% by weight, and preferably about 0.1% toabout 20% by weight of the total compositions. Other products maycontain the delivery system in effective amounts required to perceivethe desired effect. In the case where medicaments having adverse tastesare incorporated with the stable mixture, the flavors may be present inan amount such that the adverse taste is ameliorated.

Once prepared, the delivery systems may be stored for future use orformulated with conventional additives such as pharmaceuticallyacceptable carriers and confectionery ingredients to preparecompositions which offer a variety of textures to suit particularapplications. Pharmaceutically acceptable carriers may be selected froma wide range of materials. Without being limited thereto, such materialsinclude diluents, binders and adhesives, lubricants, disintregrants,colorants, flavorings, sweeteners and other miscellaneous materials suchas buffers and adsorbents used to prepare a particular medicatedcomposition. In addition, elixirs, and syrups whereby the solloids aresuspended therein are also contemplated.

The present invention contemplates the inclusion of those sweetenerswell known in the art, including both natural and artificial sweeteners.Thus, sweeteners may be chosen from the following non-limiting list;sugars such as sucrose, glucose (corn syrup), dextrose, invert sugar,fructose, and mixtures thereof; saccharin and its various salts such asthe sodium or calcium salt; cyclamic acid and its various salts such asthe sodium or calcium salt; the dipeptide sweeteners such as aspartameand alitame; chlorinated sugar derivatives such as sucralose; naturalsweeteners such as dihydrochalcone; glycyrrhin; Stevia rebaudiana(Stevioside); and sugar alcohols such as sorbitol, sorbitol syrup,marinitol, xylitol, and the like. Also contemplated as a sweetener isthe nonfermentable sugar substitute hydrogenated starch hydrolysate(lycasin) which is described in U.S. Pat. No. Re. 26,959. Alsocontemplated is the synthetic sweetener3,6-dihydro-6-methyl-1-1,2,3-oxathiazin-4-one-2,2-dioxide particularlythe potassium (Acesulfame-K), sodium and calcium salts thereof asdescribed in German Patent No. 2,001,017.7.

The sweeteners may be incorporated as the active agent, per se, i.e.,flash flow processed with the non-fat solid or substrate to form asubstrate/active combined solid, combined with the stabilized mediumchain triglyceride/flavor oil as the active or incorporated directly inthe fat matrix.

The delivery system can be incorporated in conventional chewing gumcompositions. These compositions typically contain a sweetener, a gumbase and a flavor. Additionally sources of flavor and/or sweetener canof course be combined with the solloid delivery system and incorporatedin the chewing gum composition.

In the present invention, the flavor, sweetener and optionallyacidulants can be incorporated into the delivery system. For example, inone embodiment a flavorant selected from the group consisting of flavoroils, sweeteners, food acids (also referred to as acidulants), andmixtures thereof may be united with the solid non-fat substrate.Preferably a mixture of all three are present. In another embodiment,one or more of the flavorant materials may additionally be incorporatedinto the solid fat matrix such that it remains in the solid fat portionof the solloid.

Chewing gum compositions incorporating the novel delivery systems havedistinct advantages in terms of sustained flavorant perception. Due tothe physical structure of the delivery system, the flavorant materialsare protected during processing as well as in the bulk storage formsubsequent to processing. Once incorporated into a chewing gumcomposition, the delivery system serves to protect the flavorants fromother components in the chewing gum as well as preventing migration ofthe flavorant from the gum base onto the surface of the gum.

One particular advantage to the inventive delivery systems relates totheir ability to sustain the flavor and sweetness perception of thechewing gum. The non-fat solid substrate preferably has a muco-adhesiveproperty which serves to adhere the solloids to the mucous membranes ofthe mouth. The solloids slowly release their flavorant materials througha delayed hydradation process. The perception of flavor and sweetness issignificantly increased due to the presence of the solloids in the mouthduring mastication

With regard to chewing gum compositions, the amount of gum base employedwill vary greatly depending on various factors such as the type of base,consistency desired and other components used to make the final product.In general, amounts of about 5% to about 85% by weight of the finalchewing gum compositions are acceptable, with amounts of about 15% toabout 30% by weight being preferred. The gum base may be anywater-insoluble gum base well known in the art. Illustrative examples ofsuitable polymers in gum bases include both natural and syntheticelastomers and rubbers. For example, those polymers which are suitablein gum bases include, without limitation, substances of vegetable originsuch as chicle, jelutong, gutta percha and crown gum. Syntheticelastomers such as butadiene-styrene copolymers, isobutylene-isoprenecopolymers, polyethylene, polyisobutylene, polyvinylacetate and mixturesthereof are particularly useful.

The gum base composition may contain elastomer solvents to aid insoftening the rubber component. Such elastomer solvents may comprisemethyl, glycerol or pentaerythritol esters of rosins or modified rosins,such as hydrogenated, dimerized or polymerized rosins or mixturesthereof. Examples of elastomer solvents suitable for use herein includethe pentaerythritol ester of partially hydrogenated wood rosin,pentaerythritol ester of wood rosin, glycerol ester of wood rosin,glycerol ester of partially dimerized rosin, glycerol ester ofpolymerized rosin, glycerol ester of tall oil rosin, glycerol ester ofwood rosin and partially hydrogenated wood rosin and partiallyhydrogenated methyl ester of rosin, such as polymers of alpha-pinene orbeta-pinene; terpene resins including polyterpene and mixtures thereof.The solvent may be employed in an amount ranging from about 10% to about75% and preferably about 45% to about 70% by weight of the gum base.

A variety of traditional ingredients such as plasticizers or softenerssuch as lanolin, stearic acid, sodium stearate, potassium stearate,glycerol triacetate, glycerin and the like, including, natural waxes,such as paraffin waxes and microcrystalline waxes may also beincorporated into the gum base to obtain a variety of desirable texturesand consistency properties. In accordance with the invention, however,these ingredients may be reduced in amount or in some eases, may beeliminated entirely. When present, these individual additional materialsare generally employed in amounts of up to about 15% by weight andpreferably in amounts of from about 3% to about 10% by weight of thefinal gum base composition.

The chewing gum may additionally include the conventional additives ofcoloring agents such as titanium dioxide; emulsifiers such as lecithinand glycerol monostearate; additional fillers such as aluminumhydroxide, alumina, aluminum silicates; calcium carbonate, and talc andcombinations thereof; and additional flavoring agents. These fillers mayalso be used in the gum base in various amounts. Preferably, the amountof fillers when used will vary from about 4% to about 35% by weight ofthe final chewing gum.

The amount of delivery system used in the chewing gum composition willlargely be a matter of preference. It is contemplated that the deliverysystem will be included in amounts of from about 0.25% to about 40% byweight of the final gum composition, with amounts of from about 1% toabout 30% being preferred, and amounts of from about 1% to about 20%being most preferred.

In addition to the inventive delivery system, the chewing gumcomposition may also optionally include one or more additionalingredients such as conventional saccharide-based bulking agentsincluding sugars or sugar alcohols, flavor delivery systems, spray-driedflavors, liquid flavors, natural and/or artificial sweeteners and thelike.

The chewing gum compositions of the present invention may he prepared bycombining the water-insoluble gum base portion and the water-solubleflavor portion including the novel flavor delivery system according toconventional chewing gum processing techniques.

For illustrative purposes, a method of preparing the novel chewing gumcompositions is as follows:

A suitable chewing gum base is first melted. Softeners and bulkingagents such as sugars or sugar alcohols if desired may be added slowlywith stirring thereafter. The inventive delivery system is then addedand mixing is continued until a homogeneous mass is achieved.Optionally, additional flavor oils or spray dried flavors may be addedas well. The mass may then be rolled, scored, dusted and wrapped in anymanner known in the art.

With regard to the preparation of other types of comestibles, theinventive delivery system may also be added in a conventional manner.For example, in the case of pressed tablets, the delivery system may bedry blended with the remaining tablet ingredients and the mixturethereafter compressed into final tablet form. In the case ofdentifrices, denture creams and cleansers, the products also benefitfrom incorporation of the delivery system in their formulations. Inshort, the matrix may be added to various comestibles in a mannersimilar to that which the skilled artisan currently uses to addconventional comestible ingredients.

In one particular embodiment, a micron-sized synthetic, amorphous silicahas been used as the non-fat solid substrate for liquid actives. Usingthese materials, the stabilized, flavor oil/medium chain triglyceridemixture can be adsorbed onto their surfaces and into their pores and theadded to the feedstock of matrix material to form the inventive deliverysystems. In this mariner, additional controlled release characteristicscan be imparted to the delivery systems, as well as adding furtherstabilization and protective features to the oils against volatilizationand oxidation. These silica compounds also have ionic and hydrogen bondaffinity for certain flavor component chemical groups, which affinityserves to strengthen flavor retention and consequently allows forincreased delayed release capabilities and stabilizationcharacteristics.

Additional materials which can be used as carriers for the flavor oilsprior to incorporation with the inventive delivery system includemaltodextrins, such as spray-dried maltodextrin marketed under thetradename M100 (10 DE) by Grain Processing Corporation, Muscatine, Iowa,as well as agglomerated maltodextrin (10 DE) sold under the tradenameMicropot Buds 1015A, by E. Staley Manufacturing Co., Decatur, In. Thesematerials are also porous and allow for flavor retention. Polydextroseand microcrystalline cellulose are also useful in this regard, as are anumber of other adsorbent materials.

EXAMPLES

The following examples serve to provide further appreciation of theinvention, but are not meant in any way to restrict the effective scopeof the invention.

EXAMPLE ONE

A stabilized substantially non-volatile mixture of 15% by weight % acaprylic/capric triglyceride (MIGLYOL® 810) and 10% by weight of thehighly odorous, highly volatile flavor component benzaldehyde was made.This stabilized mixture was added to maltodextrin (MALTRIM® M-365, GrainProcessing Corporation) and flash flow processed using an Econo Flosscotton candy machine. The temperature and spinning head speed were setat levels sufficient to produce a solid flash-flow-formed matrixcontaining benzaldehyde. Low temperatures are, of course, preferred. Theresultant solid delivery system was in the form of white flakes withsubstantially very little benzaldehyde fumes or odor being observable bysmell.

EXAMPLE TWO

A stabilized, substantially non-volatile and odor free mixture ofdiacetyl (5% by weight) and a medium chain triglyceride of fractionatedC₈ -C₁₀ coconut oil fatty acids, i.e. caprylic/capric triglyceride, wasmade and added to maltodextrin (MALTRIN® M-365, 80% by weight). Thecombination was then added to an Econo Floss cotton candy machine andflash-flow-processed to form greenish yellow flakes which comprise theinventive delivery system. The delivery system was substantially odorfree, indicating little or no volatization of the flavor oil component.

EXAMPLE THREE

The following delivery system was prepared by incorporation into achewing gum composition.

    ______________________________________                                        Delivery System A   % By Weight                                               ______________________________________                                        Medium chain triglyceride                                                                         7.5                                                       Non-fat solid substrate                                                       (a) starch          10.0                                                      (b) hydroxypropylmethyl cellulose                                                                 16.0                                                      (c) calcium carbonate                                                                             10.0                                                      Menthol crystals    7.50                                                      Flavor enhancer     0.15                                                      Sorbitol            6.00                                                      Emulsifier and other additives                                                                    8.0                                                       Polydextrose        34.85                                                                         100.00                                                    ______________________________________                                    

The above ingredients were admixed and flash-flow-processed, to form asolid stabilized high volatile-containing delivery system having littleor no odor.

The resultant delivery system was added to the following chewing gumcomposition.

    ______________________________________                                        Chewing Gum Composition                                                                         % By Weight                                                 ______________________________________                                        Gum base          24.894                                                      Sweetener (sugar alcohol)*                                                                      57.310                                                      Lycasine          2.686                                                       Calcium carbonate 6.268                                                       Emulsifier        0.304                                                       Glycerin          0.501                                                       Spearmint oil (free)                                                                            1.612                                                       Spearmint oil (spray dried)                                                                     1.003                                                       Artificial Sweetener**                                                                          0.156                                                       Delivery System A 2.006                                                                         100.000                                                     ______________________________________                                         *xylitol and lactitol                                                         **aspartame and acesulfameK                                              

The chewing gum composition was prepared in accordance with the methodsdescribed herein. Chewing gum panels were conducted for sensoryevaluation with respect to flavor intensity and flavor duration. Theresults of the panel demonstrated that chewing gum compositions usingthe delivery system of the present invention exhibited a continuum ofuniform flavor throughout a period of 60 minutes or more. The chewinggum composition remained stable without observable loss of flavorvolatiles or migration of the flavor oil from the delivery system intothe remainder of the chewing gum composition.

EXAMPLE 4

A stabilized, substantially non-volatile mixture of 15 grams of a mediumchain triglyceride and 22.5 grams of menthol crystals was formed. Tothis mixture was added 0.45 grams of F, D and C Blue No. 1 H.T. Lake. Asecond mixture comprising 22.5 grams of polyethylene glycol (8,000carbowax) with 12 grams of hydrogenated cottonseed oil was heatedseparately. An additional mixture of 129.6 grams of corn sugar solids(maltodextrose M-365), 45 grams of hydroxypropylmethyl cellulose, 1.5grams of lecithin, 15 grams of calcium carbonate, 0.4 grams of capsicum,30 grams of xylitol and 6 grams of sorbitol was formed. The separatemixtures were then combined and placed in a spinning machine having a 7"cable heater head with a 0.030" gap between heating cables. The mixturewas then flash flowed to produce a delivery system containing mentholflavor crystals.

The delivery system was then added to a candy matrix. The matrix wasprepared by mixing 220 grams of corn syrup 43° Baume (Cargill), 330grams of granulated sugar and 145 ml of water. The candy matrix washeated to 300° F., poured into a cooling pan and permitted to sit for2-3 minutes to achieve a pliable state. The delivery system containingthe menthol flavor crystals was then added and mixed into the candymatrix. The matrix was allowed to fully cool and was then cut into smallpieces for consumption.

What is claimed is:
 1. A comestible composition formed by the processcomprising;(i) providing a mixture of a non-fat solid substrate havingimbibed therein or coated thereon a blend of a highly odorous flavor oilcomponent and a medium chain triglyceride and (ii) subjecting saidmixture to conditions of temperature and force sufficient to induceflash flow of said substrate, whereby a solid matrix entrapping saidhighly odorous flavor oil component is formed.
 2. The comestiblecomposition of claim 1 wherein said composition is substantiallyodor-free.
 3. A method of producing a high impact solid flavor deliverysystem comprising subjecting a mixture of a particulate non-fat solidsubstrate, a highly odorous flavor oil component and a medium chaintriglyceride to conditions of temperature and force sufficient to induceflash flow of said mixture to form said solid flavor delivery system. 4.A solid delivery system formed by the process of:(a) providing a mixtureof a non-fat solid substrate having imbibed therein or coated thereon ablend of a highly odorous flavor oil and a medium chain triglyceride;and (b) subjecting said mixture to conditions of temperature and forcesufficient to induce flash flow of said mixture, whereby a solid matrixentrapping said highly odorous flavor oil is formed.
 5. The soliddelivery system of claim 4 wherein said system is substantiallyodor-free.
 6. A solid delivery system for highly volatile flavor oilscomprising:a stabilized, substantially non-volatile mixture comprising ahighly volatile flavor oil and a medium chain triglyceride combined in aflash-flow-formed matrix wherein said highly volatile flavor oil isentrapped within said matrix.
 7. The solid delivery system of claim 6wherein said system is substantially odor-free.
 8. The solid deliverysystem of claim 6 wherein said medium chain triglyceride is selectedfrom the group consisting of mono-, di- and polyhydric esters of a fattyacid and mixtures thereof.
 9. The solid delivery system of claim 6wherein said medium chain triglyceride has from 6 to 12 carbon atoms inthe fatty acid chain.
 10. The solid delivery system of claim 6 whereinthe medium chain triglyceride is the glycerol ester of said acids. 11.The solid delivery system of claim 10, wherein said medium chaintriglycerides are the fractionated C₈ -C₁₀ coconut oil fatty acidsclassified as caprylic/capric triglycerides.
 12. The solid deliverysystem of claim 6 wherein the highly odorous flavor oil component has avapor pressure of at least about 40 mm at a temperature of about 160° C.or less.